Skip to main content

Rice Vermicelli with Bittergourd and Black Beans ~ 苦瓜黑豆炒米粉

This is  an easy recipe for the weekend especially during this lock down period when it's not advisable to go out unnecessarily.   My first encounter was a bittergourd fried kway teow (rice noodles) dish in a Chinese restaurant and since I like bittergourd, I tried to replicate it with rice vermicelli instead.  You can opt to use yellow noodles and for a vegetarian dish, substitute the meat and seafood with more greens and perhaps some mushrooms.




Rice Vermicelli with Bittergourd and Black Beans ~   苦瓜黑豆炒米粉
Ingredients
  • 100 gm rice vermicelli (for 2 servings)
  • 2.1/2 tsp black beans
  • 3 cloves of garlic, chopped
  • 180 gm bittergourd, sliced thinly
  • 150 gm boneless chicken leg, sliced
  • 250 gm prawns
  • 1/2 tsp dark soya sauce
  • light soya sauce, bit of sugar to taste
Method
  1. Season the chicken with 1/4 tsp cornflour, some pepper, salt and a bit of sugar.
  2. Wash and devein the prawns, season with salt, sugar and pepper.
  3. Slice up the bittergourd, mix in some salt, leave it for a while.  Then squeeze out the juice, rinse with water.  Set aside.
  4. Soak the rice vermicelli for a while to lightly soften.
  5. Heat up a wok with some oil, saute the chopped garlic till fragrant, add in the black beans, toss in the chicken and add in the dark soya sauce, stir fry.  Add in some water.
  6. Add in the rice vermicelli and let it simmer to absorb the sauce flavours.
  7. Toss in the seasoned prawns and bittergourd. Mix well.  Add in some water if the rice vermicelli is getting dry,
  8. Fine tune to taste with some salt and sugar.
  9. Dish out to serve immediately.

Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set